Cocoa (Chocolate) Genome Sequence Completed

Oh sweet joy! Mars, the company that produces candy favorites such as M&M's and Snickers announced that through a collaborative research team led by scientists at Mars, the U.S. Department of Agriculture - Agricultural Research Service (USDA-ARS) and IBM, they've successfully completed a preliminary cacao genome sequence - a map of the crop that supplies the majority of the world's cocoa for the manufacture of chocolate and other food products. The mapping of the cocoa genome is a crucial advance needed to improve farmers' ability to plant more resilient, more drought and disease-resistant, and higher yielding cocoa trees.

Though rumor has it they're also working on genetically engineering cocoa so it melts in your mouth and not in your hands - all without that candy coating that taints candies such as M&Ms. 100% chocolate baby! And it can survive 120 degree temperatures! (I jest )

You can check out the announcement here. Here's a video about it as well:

But remember what I said before. A stronger, healthier genetically modified cocoa bean that results in more chocolate supply and therefore cheaper chocolate is all well & good, but if you mess with the flavor, you will die. No seriously. I will hunt you down and I will kill you.